1/3 cup strawberry jam, strained (100 g)
150 g dark chocolate chips, chopped
10 tablespoons cold unsalted butter, cut into small pieces (125 g)
1 cup all-purpose flour (180 g)
1 tablespoon vanilla extract
2 large eggs
3/4 cup all-purpose flour (90 g)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup toasted almonds, peeled and finely chopped (60 g)
1/3 cup strawberry jam, strained (100 g)
150 g dark chocolate chips, chopped
10 tablespoons cold unsalted butter, cut into small pieces (125 g)
1 cup all-purpose flour (180 g)
1 tablespoon vanilla extract
2 large eggs
3/4 cup all-purpose flour (90 g)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup toasted almonds, peeled and finely chopped (60 g)
Preheat the oven to 350°F (moderate heat)
Butter a square baking dish or cake pan, 21 cm x 21 cm, with cold unsalted butter and dust with all-purpose flour. Reserve
In a small bowl, mix the strawberry jam until smooth. Reserve
In a separate saucepan, melt the chocolate and butter over low heat, stirring until smooth
Remove from heat and let cool for 10 minutes
Add the sugar, eggs (one at a time), whisking constantly with a wooden spoon, until smooth
In a separate bowl, sift together the flour, baking powder, and salt
Add to the chocolate mixture, stir in toasted almonds
Spread half of the batter into the prepared pan
Pour the strawberry jam over the batter and spread evenly
Top with the remaining batter, spreading evenly
Bake for 25-30 minutes or until a toothpick inserted comes out clean
Let cool completely before cutting into squares
Calories per serving: 240
